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Cook'n with Betty Crocker 
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Egg And Cheese Lasagna |
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Serves: 6 Print this Recipe3 tablespoons margarine safflower 1 cup onions finely chopped mild 6 eggs hard-cooked, chopped 2 cups ricotta cheese 1 cup plain yogurt 1 egg 1/2 cup milk 1 tablespoon poppy seeds 1 teaspoon worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon black pepper freshly ground 1 recipe Spinach Noodles, cooked and drained 1/4 cup parmesan cheese grated 3/4 cup Savory Topping Heat 2 tablespoons margarine in a skillet; add onion and sauté until transparent. Combine onion with hard-cooked eggs, ricotta cheese, and yogurt; mix until well-blended. Blend egg into milk and stir in poppy seed, Worcestershire, salt, and pepper. In a well-greased 7 x 11-inch baking dish layer the bottom with noodles; cover with 1/2 of the ricotta cheese mixture; follow with another layer of noodles and the remaining ricotta cheese mixture, ending with noodles. Dot the top with tiny pieces of the remaining 1 tablespoon margarine. Sprinkle with Parmesan and Savory Topping; bake for 30 minutes or until hot and bubbly. Serve immediately. Egg And Cheese Lasagna comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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